Beet And Cabbage Borscht

4 servings

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Beet And Cabbage Borscht Ingredients

4 c Unsalted chicken stock	1 tb Balsamic vinegar
1 c Dry white wine	Generous pinch of ground
1 lb Savoy or green cabbage -	Salt; to taste
1 lg Beet - (abt 8 oz); peeled,	Freshly-ground black pepper;
Cut into fine julienne	1/2 c Unflavored yogurt or sour
1 sm Red onion; peeled, sliced

Instructions for Beet And Cabbage Borscht

Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9351) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Michel Richard Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized